Meat Loaf

Meat Loaf with an Optional Glaze
with kudos for the staff at America's Test Kitchen

This is a tasty, moist meat loaf that has good texture.   The optional glaze is a good enhancement
but it can be skipped or a few bacon strips can be substituted.

Ingredients:
One pound (500g) ground beef
One pound (500g) ground pork
One tablespoon (15ml) butter
One onion diced fine
One garlic clove, pressed
One celery rib, diced fine
One quarter cup (75ml) tomato juice
One half cup (150ml) chicken stock
One large egg
One half teaspoon (2.5ml) unflavored gelatin
Two thirds cup (150ml) bread crumbs
One half teaspoon (2.5ml) dried thyme leaves
Two tablespoons (30ml) fresh parsley leaves, minced
One tablespoon (15ml) soy sauce
One teaspoon (5ml) prepared Dijon mustard
One half teaspoon (5ml) ground black pepper

Ingredients for the optional glaze:
One half cup (150ml) ketchup
One quarter (75ml) cup cider vinegar
A pinch of red pepper flakes
One half teaspoon (2.5ml) ground coriander seeds

Method:
If you are going to glaze the meat loaf you will need to bake it in a metal pan.  If you are going to
skip the glaze you can use a glass cooking dish.
Heat the oven to 375F (180C).  Melt the butter in a 10 inch (25 cm) frying or sautée pan over
medium high heat, add the onion and celery and cook with frequent stirring until the onions are
beginning to brown - about ten minutes.  Add the garlic and thyme, cook for another minute and
add the tomato juice.  When the mixture begins to boil turn the heat off and let stand.  In a three
quart (3 l) bowl whisk together the egg and the stock.  When they are well combined, sprinkle the
gelatin onto the liquid and let stand for five minutes.  Stir in the crumbs, parsley, soy sauce,
mustard, pepper, and the onion-celery sautée.  Add the pork and beef and mix with your hands
only until all is well combined.  Prolonged and rough mixing will make the finished meat loaf tough.
Transfer the mixture to your baking dish and shape the loaf.  I like to use a pie pan and make a
round loaf about two and one half inches (6cm) high.  If you want to skip the glaze and top the
loaf with bacon strips, now is the time to do so.  Bake for an hour and remove from the oven.
While the loaf is baking is a good time to prepare the glaze.  If you are going with the glaze, at
this time turn on the broiler.  If not, the meat loaf is finished.  Let it rest for fifteen minutes
before slicing.
To make the glaze mix all of its ingredients in a small saucepan and simmer over medium heat
until it is thick and syrupy.  This will take about five minutes.  Let the glaze stand until you are
ready to use it.  Spread half of the glaze onto the meat loaf with the back of a tablespoon and put
under the broiler until it bubbles and begins to brown at the baking pan's surface, about five
minutes.  Remove the meat loaf from the oven, spread the rest of the glaze onto it and return it
to the oven for a similar broiling.  The glazed meat loaf is now done.
Let it rest for fifteen minutes before slicing.